Fruit Foccacia

James Bairgrie

31

A sweet tweak of traditional flatbread, this eat-with-your-hands dessert gets its ease from supermarket pizza dough. The how-tos are so effortless — roll the dough, let it rise, heap with berries — that you can whip it up on even the busiest weeknight.

Bake dough 10 minutes. Remove from oven and top with blueberries and raspberries; sprinkle with remaining 2 tablespoons granulated sugar. Return focaccia to oven; bake 10 to 15 minutes longer or until fruit is juicy and dough is browned at edges.